Patriotic Coconut-Berry Chia Seed Pudding. Can you repeat that five times fast? Actually, this recipe I have for you just may be easier to make than it is to say. Well, just like many of you, I’ve been really busy this summer. And as much as I love nothing more than to enjoy a leisurely breakfast, I haven’t had that luxury as often as I’d like. So I started poking around for quick breakfast ideas, and I came across this chia seed pudding recipe from one of my favorite food bloggers. My adapted version is below. I swapped out a few ingredients for items I already had on hand and skipped the whipped cream topping. My version is just a bit healthier, but the results were still tasty!

Patriotic Coconut-Berry Chia Seed Pudding

1/2 cup 2% Fage Greek yogurt
3/4 cup full-fat canned coconut milk
1/4 cup chia seeds
2 tablespoons pure honey
1 tablespoon unsweetened shredded coconut
2 teaspoons coconut butter
1 teaspoon coconut oil
1 pinch of salt
1/3 cup toasted flaked, unsweetened coconut
*Optional: Toasted shredded coconut flakes for topping
*Berries or fruit of your choice: I used blueberries and strawberries to execute with my “patriotic” theme, but anything goes!

Directions: In a large bowl, whisk together the yogurt, coconut milk, chia seeds, honey, shredded coconut, coconut butter, coconut oil and salt until combined. Cover the bowl with plastic wrap and place it in the fridge to chill and thicken, for at least 2 hours or even overnight. You might want to go back and give it a good stir a couple times to get the lumps out!

Enjoy for breakfast, dessert or a healthy snack!
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Hello, world! I went on hiatus for a while leading up to my wedding and then I was away on my honeymoon (more on that later), but now I’m back in the blogging game. Back to real life, really…work, grocery shopping, meal planning, regular exercise, and working with clients. While there are days I wished I was back in Bora Bora sunbathing on a private deck, swimming in clear blue water and being waited on by our butler Constantine (yes, really!),  I’m generally happy to be back into the swing of things. I thrive on structure, what can I say?

On Sunday I did a seasonal purge session throughout the apartment and got rid of lots of cookbooks that I never use. I went through each one and ripped out pages of recipes that I realistically thought I’d try (someday) and stuffed them into this super-cute Anthropologie recipe book. Hopefully I’ll get to actually writing them down soon, but at least this quick-fix approach cleared a lot of clutter on our kitchen counter tops. (Sometimes I just need to do the bare minimum of what it takes to get the job done or else it will never happen!)

I came across a Watermelon-Cucumber Smoothie recipe  in a DASH Diet cookbook. To be perfectly honest, the main thing that attracted me to this recipe was the short ingredient list and the fact that the instructions suggested use the smoothie mix for popsicles. I had just resurfaced this Zoku popsicle mold my mom gave me years ago, and thought it could be a fun little Sunday project. It’s funny because recently I have been eying pretty popsicle pics on Instagram with envy thinking, “I’ll never do anything cute or creative like that.” And then I thought…why not?!
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